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Removing a slice from a rainbow fruit pizza.
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5 stars (1 rating)

Fruit Pizza

Make this easy fruit pizza and watch their eyes pop! Soft sugar cookie crust topped with fluffy cream cheese frosting & a mosaic of gorgeous glazed fruit.
Prep Time45 minutes
Cook Time18 minutes
Cooling Time:1 hour
Total Time2 hours 3 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: fruit pizza, fruit pizza cookies, fruit pizza recipe, sugar cookie fruit pizza
Servings: 8 servings
Calories: 805kcal

Ingredients

Crust

  • ¾ cup 170 g unsalted butter, softened
  • 1⅓ cups 200 g granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2¼ cups 281 g all-purpose flour
  • ¼ cup 32 g cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Cream Cheese Frosting

  • ½ cup 113 g unsalted butter, softened
  • 4 ounces 113 g cream cheese, cold
  • 1½ teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 2½ cups 300 g powdered sugar
  • Pinch of kosher salt

Toppings

  • 8 ounces strawberries hulled and sliced
  • 2 ounces mandarin orange segments well drained
  • 3 kiwis peeled and sliced
  • 2 ounces blueberries
  • 2 ounces grapes halved
  • 1 ounce raspberries halved
  • 1 sprig fresh mint optional

Glaze

Instructions

  • Preheat the oven to 350°F.
  • Beat the butter and sugar on medium-high speed for 3 to 5 minutes, until pale and fluffy.
  • Beat in the egg, then stir in the egg yolk and vanilla.
  • Scrape down the bowl. Add the flour, cornstarch, baking soda, and salt, and stir until just incorporated.
  • Press the dough evenly into a 12-inch pizza pan. Bake for 15 to 20 minutes, until the edges are set and golden and the center is still slightly soft.
  • Cool the crust completely, about 1 hour.
  • For the frosting, beat the butter, cream cheese, lemon juice, and vanilla on medium-low speed until smooth.
  • Scrape down the bowl. Add half the powdered sugar and mix until combined. Scrape again, add the rest of the powdered sugar and the salt, and mix until combined.
  • Increase the speed to medium-high and whip until fluffy and stiff. Stop as soon as it looks stiff.
  • Spread the frosting evenly over the cooled crust.
  • Arrange the fruit in a pattern on top of the frosting.
  • Stir the apricot jelly and honey together in a small bowl. Brush the glaze lightly over the fruit.
  • Garnish with mint if you like. Slice and serve, or refrigerate until ready to serve.

Notes

  • Refrigerate, loosely covered, for up to 1 to 2 days.
  • Make the crust and frosting up to a few days ahead. Decorate the day you serve it.

Nutrition

Calories: 805kcal | Carbohydrates: 119g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 346mg | Potassium: 229mg | Fiber: 3g | Sugar: 83g | Vitamin A: 1280IU | Vitamin C: 47mg | Calcium: 55mg | Iron: 2mg